Ingredients

• 250 g - flour (maida)
• 1 cup - sugar
• 1/2 cup - water
• 100 g - khoya
• 3 tbsp - pistachios (chopped)
• 4- 5 tbsp - almonds (chopped)
• 3 tbsp - raisins (chopped)
• 3 tbsp - cashewnuts (chopped)
• 15-20 - cloves
• 1/2 tsp - nutmeg and cardamom powder
• 3 tbsp - oil
• 4 tbsp - ghee
• Ghee, to fry

How to Make Labanga Lata

• Mix ghee (4 tbsps) and oil with the flour. Add water and knead into a stiff dough.
• Fry khoya in a little ghee, add the nuts, raisins, and nutmeg and cardamom powder.
• With the sugar and water, make sugar syrup of one string consistency and keep aside.
• Make small balls with the dough and roll into small circles.
• Put a little mixture of khoya in each, fold into a square shape, and seal each with a clove.
• Deep fry them in ghee on low flame and dip in sugar syrup. The labanga latas are ready to serve.